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Saucepan redirects here. In Australia "the Saucepan" is sometimes used as an unofficial name for part of the constellation of Pavo, when finding the south by the stars.Cookware and bakeware are types of food preparation containers commonly found in the kitchen. Cookware comprises cooking vessels, such as saucepans and frying pans, intended for use on a stove or range cooktop. Bakeware comprises cooking vessels intended for use inside an oven. The terms cookware and bakeware are not exclusive, and it is possible for a single utensil to be used as both cookware and bakeware.
History The history of cooking vessels before the development of pottery is minimal due to the limited archaeological evidence. It has been possible to extrapolate likely developments based on methods used by latter peoples. Among the first of the techniques believed to be used by stone age civilizations were improvements to basic roasting. In addition to exposing food to direct heat from either an open fire or hot embers it is possible to cover the food with clay or large leaves before roasting to preserve moisture in the cooked result. Examples of similar techniques are still in use in many modern cuisines. Of greater difficulty was finding a method to boil water. For people without access to natural heated water sources, such as hot springs, it was possible to prepare a small pit lined with stones and filled with water. Heated stones could then be placed in the water to raise its temperature. In many locations the shells of turtles or large mollusks provided a source for waterproof cooking vessels. Bamboo tubes sealed at the end with clay would have provided a usable container in Asia, while the inhabitants of the Tehuacan Valley began carving large stone bowls that were permanently set into a hearth as early as 7000 BC. A final cooking vessel available to early civilizations were the stomachs from animals killed by hunters. The development of earthenware (clay) or ceramic) pottery allowed for the creation of fireproof cooking vessels in a variety of shapes and sizes. Coating the earthenware with some type of plant gum, and later pottery glazes, converted the porous container into a waterproof vessel. The earthenware cookware could then be suspended over a fire through use of a tripod or other apparatus, or even be placed directly into a low fire or coal bed as in the case of the pipkin. Ceramics (including stoneware and glass) conduct poorly, however, so ceramic pots must cook over relatively low heats and over long periods of time (most modern ceramic pots will crack if used on the stovetop, and are only intended for the oven). Even after metal pots have come into widespread use, earthenware pots are still preferred among the less well-off, globally, due to their low production cost. The development of bronze and iron metalworking skills allowed for cookware made from metal to be manufactured, although adoption of the new cookware was slow due to the much higher cost. After the development of metal cookware there was little new development in cookware, with the standard Medieval kitchen utilizing a cauldron and a shallow earthenware pan for most cooking tasks with a spit employed for roasting. . By the 17th century, it was common for a western kitchen to contain a number of skillets, baking pans, a kettle, and several pots along with a variety of pot hooks, and trivets. In the American colonies, these items would commonly be produced by a local blacksmith from iron while brass or copper vessels were common in Europe and Asia. Improvements in metallurgy during the 19th and 20th centuries allowed for pots and pans from metals such as steel, stainless steel and aluminum to be economically produced. Metal Metal pots are generally made from a narrow range of metals. This is because pots and pans need to conduct heat well, but also need to be chemically unreactive so that they do not alter the flavor of the food. Most materials that are conductive enough to heat evenly are too reactive to use in food preparation. In some cases (copper pots, for example), a pot may be made out of a more reactive metal, and then tinned or clad with another. Aluminum: Aluminum is a lightweight metal with very good thermal conductance. It does not rust, and is resistant to many forms of corrosion. Aluminum can however react with some acidic foods to change the taste of the food. Sauces containing egg yolks, or vegetables such as asparagus or artichokes may cause oxidation of non-anodized aluminum. Since 1965 circumstantial evidence has linked Alzheimer's disease to aluminum, but to date there is no proof that the element is involved in causing the disease. Aluminum is commonly available in sheet, cast, or anodized forms. Sheet aluminum is spun or stamped into form. Due to the softness of the metal it is commonly alloyed with magnesium, copper, or bronze to increase its strength. Sheet aluminum is commonly used for baking sheets, pie plate, and cake or muffin pans. Stockpots, steamers, pasta pots, and even skillets are also available from sheet aluminum. Cast aluminum produces a thicker product than sheet aluminum, making it suitable for saucepots, Dutch ovens, and heavyweight baking pans such as bundt pans. Due to the microscopic pores caused by the casting process cast aluminum has a lower thermal conductivity than sheet aluminum. Anodized aluminum has had the naturally occurring layer of aluminium oxide thickened by an electrolytic process to create a surface that is hard and non-reactive. It is used for sauté pans, stockpots, roasters, and Dutch ovens. Copper:Classically in Western cooking, the best pots were made out of a thick layer of copper for good thermal conductivity and a thin layer of tin to prevent the copper from reacting with acidic foods. Copper pans provide the best conductivity, and therefore the most even heating. They tend, however, to be heavy, expensive, and to require occasional retinning. They are now available with stainless steel rather than tin linings which last much longer. They are best for such high-heat, fast-cooking techniques as sautéing. Cast Iron:Cast iron cookware is slow to heat, but once at temperature provides even heating. Cast iron can also withstand very high temperatures. Being a reactive material, cast iron can have chemical reactions with high acid foods such as wine or tomatoes. In addition, spinach cooked on bare cast iron will turn black. Cast iron is a porous material and requires seasoning before use. Seasoning creates a thin layer of fat and carbon over the iron that coats the surface and prevents sticking. Although cast iron cookware can be washed with soap, it should not be soaked or left wet. Stainless Steel:Stainless steel is an iron alloy containing a minimum of 11.5% chromium. Blends containing 18% chromium with either 8% nickel,called 18/8, or with 10% nickel, called 18/10, are commonly used for kitchen equipment. Stainless steel's virtues are a resistance to corrosion, it does not react with either alkaline or acidic foods, and it is not easily scratched or dented. Stainless steel's drawback for cooking use is that it is a relatively poor heat conductor. As a result, stainless steel cookware is generally made with a disk of copper or aluminium in or on the base to conduct the heat across the base. Carbon Steel:Carbon steel cookware can be rolled or hammered into very thin sheets of material, while still maintaining high strength and heat resistance. This allows for rapid and high heating. Carbon steel does not conduct heat as well as other materials, but this may be an advantage for woks and paella pans, where one portion of the pan is intentionally kept at a different temperature than the rest. Like cast iron, carbon steel must be seasoned before use. Carbon steel is often used for woks and crepe pans. Coated and composite cookware Enameled cast iron: Enameled cast iron cooking vessels are made of cast iron covered with a porcelain surface. This creates a piece that has the heat distribution properties of cast iron combined with a non-reactive, non-stick surface. Clad aluminum or copper: Cladding is a technique for fabricating pans with a layer of heat conducting material, such as copper or aluminium, sandwiched between a non-reactive material, such as stainless steel. Rather than just a heat-distributing disk on the base, the copper or aluminum extends over the entire pan. This provides much of the functionality of tinned-copper pots for a fraction of the price. Non-stick: Modern metal cooking pans are frequently coated with a substance such as Teflon in order to minimize the possibility of food sticking to the pan surface. This has advantages and disadvantages for flavor and ease of use. A small amount of sticking is needed to cause flavorful browning (called a glaze); adding liquid to lift the glaze from the pot is called deglazing. Additionally, nonstick pans cannot be used at high temperatures. On the other hand, they are easier to clean than other types of pots, and do not often result in burned food. When frying in pans without such a coating, it is usually necessary to use vegetable or animal fat to prevent sticking. Nonstick coatings tend to degrade over time, and require vigilant care and attention. In order to preserve the nonstick coating of a pan, it is important never to use metal implements in the pan while cooking, or harsh scouring pads or chemical abrasives when cleaning. There is currently some controversy surrounding the use of Teflon and Silverstone, as the decomposition products that they produce at high temperatures can be toxic.• For those who keep birds, most veterinarians will warn that keeping birds in proximity to areas where nonstick cookware is being used can be deathly to birds given their delicate breathing. Nonstick cookware is known to outgas. At least keep the birds in another part of the dwelling that is far away from nonstick cooking areas. Non-metallic cookware Non-metallic cookware can be used in both conventional and microwave ovens. Non-metallic cookware typically can't be used on the stovetop, but some kinds of ceramic cookware, for example Corningware, are an exception. Ceramics: Glazed ceramics, such as porcelain, provide a nonstick cooking surface. Unglazed ceramics, such as terra cotta, have a porous surface that can hold water or other liquids during the cooking process, adding moisture in the form of steam to the food. Particular care must be taken when cooking in unglazed ceramics to ensure that the clay does not contain lead. Glass: Borosilicate glass, such as Pyrex, is safe at oven temperatures. The clear glass also allows for the food to be seen during the cooking process. Glass-ceramicGlass ceramic is used to make products such as Corningware, which have many of the best properties of both glass and ceramic cookware. While Pyrex can shatter if taken between extremes of temperature too rapidly, glass-ceramics can be taken directly from deep freeze to the stovetop. Their near-zero coefficient of thermal expansion makes them almost entirely immune to thermal shock. Silicone: Silicone bakeware is light, flexible, and able to withstand sustained temperatures of 675°F (360°C) *. It melts around 930°F (500°C), depending upon the fillers used. Its flexibility is advantageous in removing baked goods from the pan. This rubbery material is not to be confused with the silicone resin used to make hard, shatterproof children's dishware, which is not suitable for baking. Types of cookware and bakeware
Cookware
Bakeware Baking pans are designed for use in the oven (for baking) and encompass a variety of different styles of bakeware such as cake pans, pie pans, and loaf pans. These are often made from light or medium gauge metal. Cake pans can include square pans, round pans, and specialty pans such as angel food cake pans and springform pans often used for baking cheesecake. Sheetpans or cookie sheets are bakeware with large flat surfaces. List of cookware and bakeware See also | ||||||||||
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